Sausage-Stuffed Peppers

Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon

  • Prep time 15 minutes
  • Total time 50 minutes
  • Portion size 4 servings
  • Credits : Canadian Living



Preheat oven to 350°F. In bowl, add sausage meat, bread, milk, egg, onion, Ras-el-Hanout, raisins, walnuts, mint, parsley and lemon zest and juice. Season with salt and pepper; mix until combined.

Place peppers in a 9- x 13-inch baking dish; fill peppers with sausage mixture. Set aside.

In bowl, whisk together olive oil, tomato sauce and chicken broth; pour over peppers in baking dish. Top with lemon slices, if using. Bake until peppers have softened and sausage is cooked, about 35 minutes. Sprinkle with fresh mint, if using.

Nutritional facts Per serving: about

  • Calories 485
  • Total fat 31 g
  • Saturated fat 7 g
  • Cholesterol 90 mg
  • Sodium 775 mg
  • Total carbohydrate 33 g
  • Fibre 4 g
  • Sugars 14 g
  • Protein 19 g
  • Iron 3.9 mg
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Sausage-Stuffed Peppers